To us fresh roasted sweet potato puree, preheat the oven to 425 degrees F. Prick your sweet potatoes all over with a fork and place in the oven, placing the potatoes directly on the oven rack. Roast for 45-50 minutes or until the potato is fork tender. Let cool and use the flesh as directed.
Alternately, you can use pumpkin puree.
See original recipe: https://www.halfbakedharvest....
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Serving Size: 1 recipe (902g) | ||
Recipe Makes: 1 | ||
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Calories: 2176 | ||
Calories from Fat: 1626 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 180.6g | 241 % | |
Saturated Fat 92.4g | 462 % | |
Monounsaturated Fat 60.3g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 428.9mg | 132 % | |
Sodium 1852.1mg | 64 % | |
Potassium 1265.4mg | 33 % | |
Total Carbohydrate 122.4g | 36 % | |
Dietary Fiber 8.1g | 32 % | |
Sugars, other 114.3g | ||
Protein 25.7g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2176
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